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RECOMMENDED
MODE
Bake Convection
Bake Convection
Bake Convection
Bake
Bake
Bake Convection
Bake
Bake Convection
True Convection
SHELF
TEMP (°F)
POSITIONS
2
320 - 340
2
320 - 340
2
320 - 340
2
320 - 340
2
320 - 340
2
320 - 340
2
390
2
320 - 340
2
320 - 340
2
320 - 340
2
320 - 340
2
320 - 340
2
320 - 340
2
350
2
350
2
350
1 or 2
320 - 340
2 or 2
300 - 330
3
340 - 350
3
340 - 350
3 or 4
430
3
435
3
435
** The internal temperature will rise more on standing.
COOKING CHARTS
SHELF
POSITIONS
3
3
3
2
1
3
3
3
3
TEMP (°C)
TIME (MINS)
160 - 170
18-32 /450g
160 - 170
25-40 /450g
160 - 170
30-55 /450g
160 - 170
15-30 /450g
160 - 170
20-35 /450g
160 - 170
25-40 /450g
200
20
160 - 170
18-28 /450g
160 - 170
20-33 /450g
160 - 170
20-35 /450g
160 - 170
25-45 /450g
160 - 170
20-40 /450g
160 - 170
25-45 /450g
175
15-20 /450g
175
17-22 /450g
175
40-50
160 - 170
17-22 /450g
150 - 165
15-20 /450g
170 - 175
25-40 /450g
170 - 175
30-45 /450g
220
5 to 10
225
7 /2.5cm
meat thickness
225
9 /2.5cm
meat thickness
TEMP (°F)
TEMP (°C)
400 - 425
210 - 215
350 - 375
175 - 190
350 - 375
175 - 190
300 - 350
150 - 175
425
220
350
175
390
200
340 - 360
170 - 180
340 - 375
170 - 190
MEAT PROBE
(°F) **
130 - 138
140 - 165
165 - 174
130 - 138
140 - 165
165 - 174
122
149 - 158
165 - 174
149 - 158
170 - 174
160
170
165
165
165
165
165
145 - 154
165 - 174
na
120 - 129
131 - 140
TIME (MINS)
20 - 25
30 - 50
35 - 40
1 - 2 hours
10 - 15
15 - 30
50 - 60
15 - 20
30 - 40
MEAT PROBE
(°C) **
54 - 59
60 - 74
74 - 79
54 - 59
60 - 74
74 - 79
50
65 - 70
74 - 79
65 - 70
77 - 79
71
76
75
75
75
75
75
63 - 68
74 - 79
na
49 - 54
55 - 60
27
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